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Detox Dal Soup


1 cup yellow split mung beans

6 cups water

1 tsp turmeric powder

1 tsp coriander powder

*1 tsp Summer Spice Mix

2 small zucchini

1/2 tsp salt

2 tsp coconut oil

1 tsp cumin seeds

small handful fresh curry leaf

juice of 1/2 lime

2 tbsp chopped cilantro

In a large saucepan, heat 4 cups of the water over high heat until it boils. Wile the water is heating, rinse the split mung beans in cool water until the water runs clear. Add the mung beans, turmeric powder, coriander powder and spice mix to the saucepan. Turn heat down to low, cover with the lid slightly ajar and simmer for 20 minutes.

Cut the zucchini lengthwise, then into half moons. Add the zucchini to the pot and bring the water to a boil again. Add the remaining 2 cups of water and salt, partially cover again. Simmer for another 10 minutes.

In a small frying pan, heat the coconut oil over medium heat, add cumin seeds and curry leaf, and saute until you can smell the spices, just 2-3 minutes. Add the spices to the dal for the last 5 minutes of cooking time. Remove from heat and stir in the lime juice.

Serve in bowls with a toppin of the fresh cilantro or with a lime wedge, perhaps a side of Toasted Nori.

*Summer Spice Mix

1 tbsp whole coriander seeds

1 tbsp whole cumin seeds

1 tbsp whole fennel seeds

1 tbsp turmeric powder

1/2 tsp cardamom powder

Dry roast the coriander, cumin, and fennel seeds in a heavy-bottomed pan on medium heat for a few minutes, until you can smell the spices. Let them cool. Grind to a uniform consistency in a spice-dedicated coffee grinder. Transfer to a small bowl and stir in turmeric and cardamom powders until will combined. Store in an airtight jar or shaker top container.

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